Crispy Chickpea Biscuits Recipe - Healthy Snack
Nadia Terry, FE teacher, Moroccan cooking and baking tutor
In this session, Moroccan cook Nadia shows how to make moreish, crispy gluten-free biscuits using canned chickpeas and other cupboard staples. Follow along for a delicious treat that pairs perfectly with a cuppa.
This easy chickpea recipe is full of flavour with paprika, cumin and turmeric, and makes a lighter alternative to traditional savoury biscuits. A brilliant choice if you’re looking for crispy healthy snacks, gluten free recipes, vegetarian snacks or quick and easy savoury bakes to try at home.
Preparation
Set out your ingredients and equipment.
Video time
45-60 minutes
Equipment:
- Bowl
- Oven tray
- Food processor
- Greaseproof paper
- Piping bag with a nozzle
Ingredients:
- 1 tin of chickpeas or 2 cups of preboiled chickpeas
- 2 egg whites
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp turmeric
- 2 tbsp extra virgin olive oil
- 1 tbsp vinegar
- Salt to taste
- 1 tbsp poppy seeds or cumin seeds for decoration (optional)
- Harissa to taste (optional)
Method:
- Preheat your oven to 180°C (gas mark 4).
- Drain the chickpeas and keep the water in a separate bowl.
- Combine the chickpeas, cumin, salt, paprika, turmeric, egg white, vinegar and olive oil in a food processor, and blend to a creamy purée.
- Add 1 to 2 tbsps. of the reserved chickpea water if the mixture is too thick.
- Pour the mixture into a piping bag.
- Pipe the mixture in thin strips, about the size of a finger, onto a baking tray lined with greaseproof paper.
- Sprinkle with the seeds and bake for 15 to 20 mins until golden brown.
Serve with a dip of your choice like garlic mayonnaise, ketchup or harissa mayonnaise.
Gluten-Free Red Lentil Bread Recipe
If you enjoyed this recipe with Nadia, and looking for another healthy, vegetarian snack, why not try her gluten-free red lentil bread recipe!
